• Preheat oven to 425–450°F (220–230°C).

  Place cherry tomatoes, whole garlic cloves (with skins on), and the whole longhorn pepper on a baking pan. Drizzle with olive oil and toss lightly.

  Sprinkle tomatoes with a small pinch of sugar, sea salt, and oregano. Season everything lightly with salt.

  Roast for about 25–30 minutes, until tomatoes are blistered and slightly collapsed, garlic is soft inside , and red pepper is charred and tender.

  Remove from oven. Let cool slightly.Slice the pepper into strips. Pop the garlic out of its skins — it should be soft, sweet, and spreadable.
  ½ cup cherry tomatoes, 1 longhorn red pepper, 6 whole garlic cloves, extra virgin olive oil, dried oregano, sea salt
• While vegetables roast, cook the marinated chicken thighs in a hot skillet over medium-high heat.

  Sear until nicely charred and caramelized (the honey in the marinade helps this), about 4–5 minutes per side depending on thickness.

  Rest for 5 minutes, then slice thinly.
• Warm the Greek pitas in a dry pan or briefly in the oven until soft and lightly charred in spots. A tiny brush of olive oil is optional.

  Place each pita on a plate.

Assemble the Wrap

• Spread a generous layer of yogurt–feta dip over the pita.
• Add sliced chicken evenly across the center.
• Place 4–5 roasted tomatoes.
• Add sliced roasted red pepper (about half per wrap).
• Add 2-3 soft roasted garlic cloves.
• Scatter plenty of thinly sliced onions.
• Drizzle some balsamic glaze (optional).

  Fold and serve immediately.